Salmon with Potatoes and Caper Sauce

For the salmon: Sprinkle the salmon with lemon juice and season with salt and pepper.

Rinse the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 25 minutes.

For the sauce: Peel the onions, halve lengthwise and cut into wedges.

Rinse the parsley, shake dry and finely chop the leaves.

Heat 1 tablespoon butter in a saucepan, add the onion and saute until translucent. Dust with flour, stir to coat, add the broth and cook until lightly thickened and smooth. Stir in the sour cream and 1 tablespoon of the caper liquid and simmer over low heat for 10 minutes. Season with salt and pepper.

Heat the butter in a large skillet and saute the salmon over medium heat for about 3 minutes per side.

To serve, divide the potatoes and salmon among plates. Stir the parsley and capers into the sauce, season to taste.